Mushroom Prep:
Clean and chop the mushrooms. In a small skillet, toast cumin seed and coriander seed over medium flame until displaying first signs of smoking. Remove from heat, let cool for a minute. Grind the spices in a mortar and pestle, and set aside.

Melt butter over medium-high heat in large skillet. Add chopped mushrooms; add dried thyme and toasted spice mix. Cook mushrooms until they have released most of their moisture, about 10 minutes. Remove from heat; add mushrooms to duck and tomato mixture.

After 8 hours, remove the bay leaf from the chili. Remove the habanero pepper if steeping in a tea ball, squeezing the juices back into chili and stirring well. Salt the chili to taste.

Remove chili from heat and let cool to room temperature for a few hours or overnight. (It’s ok to let it stand covered overnight at normal room temperatures.)

Before serving, bring chili back to a boil and stir in remaining cup chopped parlsey. Enjoy.

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* For mushrooms, I used a combination of Hen of the Woods, King Oyster, and White Beech. The White Beech retained their shape through the entire cook, so if you like seeing cute little mushrooms in your chili, this might be for you. The other two varieties disappearing into the mix and therefore probably added more to the overall flavor.